I love curry chicken! It's one of my favorite foods of all time. I decided to put a spin on an old classic.
One day I had a craving for pasta but wanted to add a little twist to it. As I looked in my spice cabinet, my eyes locked in on a yellow curry paste that I had yet to cook with.
I knew exactly what I had to do.
20 minutes later, I created one of my new favorite meals...Curry Chicken Alfredo!
Recipe
Ingredients
1-2lbs of boneless, skinless chicken thighs
1 tbsp garlic salt
1 tbsp onion powder
1 tbsp yellow curry powder
2 tbsp avocado oil
8oz whole wheat penne pasta
3 tbsp yellow curry paste
3/4 cup heavy cream
3/4 Cup light coconut milk
3/4 cup of shredded par
2 tbsp of butter
1 bunch of scallions
1 bunch of asparagus
1 bunch of basil
6 cloves of fresh garlic - minced
1 tbsp of all spice
1 tsp of ground ginger
1 tsp of salt
Prep
Season the chicken thighs with garlic salt, onion powder and yellow curry powder. Note: You can leave the pieces whole or cut them into smaller pieces prior to cooking.
Rinse the asparagus and scallions in cold water
Cut off the pale end off the asparagus
Cut the pale ends off the scallions and cut into small pieces
Instructions
Boil 6 cups of water
Add salt to the boiling water, then add the pasta
Boil until tender, then drain. Set aside.
In a saute pan, heat your avocado oil on medium heat.
Once hot, add the chicken thighs.
Cook for about 10 minutes, flipping half way.
Add the asparagus and cook for about 3 minutes
Add in the rest of the ingredients
Mix the ingredients well. Note: If you want it creamier, you can add another 1/4 cup of heavy cream and light coconut milk
Finally, add the pasta and cook for another 2 minutes
And...you are done!